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Eau Claire Sandwich
Made With: Applewood Smoke Flavored Horseradish
Recipe courtesy of Silver Spring Foods, Inc.
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Prep
25min -
Total
45min -
Servings
1
Ingredients:
Popover Batter
- 1 cup all purpose flour
- 2 large eggs
- 1/2 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp parsley
- Salt and pepper to taste
- 1 cup whole milk
- 2 tbsp butter
Sandwich filling
- 1 lb thinly sliced steak (such as flank or skirt steak)
- 1 large onion, thinly sliced
- 1 slice Wisconsin Havarti
- 2 tbsp. butter
- Salt and pepper to taste
- Fresh greens (such as arugula or sprouts)
- Silver Spring Applewood Smoked Flavored Horseradish Sauce
Directions:
- Preheat your oven to 450°F (230°C) and place a metal pie pan in the oven for two minutes.
- In a mixing bowl, whisk together the flour, onion powder, garlic powder, parsley, salt, pepper, and eggs. Slowly add the milk whisk until smooth and well combined.
- Carefully remove the hot pie pan from the oven and lightly grease it with butter.
- Pour ½ cup popover batter into the hot pan and immediately place it back in the oven.
- Bake for 10 minutes, or until the popover is golden brown and puffed.
- While the popover is baking, heat butter in a skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, until they are golden brown, about 10-15 minutes. Season with salt and pepper to taste.
- Preheat a griddle or another skillet over medium-high heat.
- Place the steak on the griddle and season with salt and pepper. Cook for 2-3 minutes then flip the steak and chop into small pieces.
- Add the caramelized onions on top of the steak, then place the cheese slice over the onions. Cover with a lid and let the cheese melt.
- Remove the popover from the oven and let it cool slightly.
- Spread a generous amount of Silver Spring Applewood Smoked Flavored Horseradish Sauce over the bottom of the popover.
- Place the steak, caramelized onions, and melted cheese on top of the sauce.
- Add a handful of fresh greens.
- Carefully fold the popover around the filling, then wrap it tightly in parchment paper, burrito-style.
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